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Ingredients
US|METRIC
20 SERVINGS
- 6 lb. pork blade roast
- 2 tsp. vegetable oil
- 1 1/2 cups water
- 8 oz. tomato sauce
- 1/4 cup cider vinegar
- 1/4 cup worcestershire sauce
- 1/4 cup brown sugar
- salt (to taste)
- pepper (to taste)
- 1 tsp. celery seed
- 1 tsp. chili powder
- 1 dash hot pepper sauce
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Directions
- Randomly pierce the surface of the roast with a sharp knife. In a Dutch oven, brown roast on all sides in hot oil. In a mixing bowl, combine remaining ingredients and mix well. Pour sauce over roast and bring to a boil. Reduce heat, cover and simmer 2 hours or until pork is fork-tender. Baste roast with sauce during cooking time. Slice or chop to serve.
NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol95mg32% |
| Sodium200mg8% |
| Potassium560mg16% |
| Protein30g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber<1g2% |
| Sugars3g |
| Vitamin A4% |
| Vitamin C2% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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